Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts"
written by Sophie Faudon, Geoffrey Savage,
published by Food and Nutrition Sciences, Vol.5 No.17, 2014

has been cited by the following article(s):

[1]	Constraints to utilization of the African nightshades and the effects of lactic acid fermentation on its nutritional and sensory qualities
	2023

[2]	Effects of processing on oxalate contents in plant foods: A review
	Journal of Food Composition and …, 2022

[3]	Review of acridity in taro [Colocasia esculenta (L) Schott]: Its health and economic impact, and possible reduction mechanisms
	2021

[4]	African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa
	2021

[5]	Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves
	2019

[6]	Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and …
	2019

[7]	Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system
	Food Chemistry, 2016

[1]	African nightshades ( Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub‐Saharan Africa Comprehensive Reviews in Food Science and Food Safety, 2021 DOI:10.1111/1541-4337.12756

[2]	Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content Food Chemistry, 2019 DOI:10.1016/j.foodchem.2019.02.055

[3]	Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves Foods, 2018 DOI:10.3390/foods8010002

[4]	Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system Food Chemistry, 2017 DOI:10.1016/j.foodchem.2016.10.031

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